SOY NOODLES WITH FRESH TUNA, CAPERS AND BLACK OLIVES

spaghetti-di-soia

DIFFICULTY: EASY

PREPARATION: 20 MIN

COOKING: 40 MIN

DOSES FOR: 4 PEOPLE

TYPE: FIRST DISH

SUITABLE FOR: MUCOSITE

INGREDIENTS

  • 140g soy noodles
  • 200g fresh tuna
  • 50g capers
  • 40g pitted black olives
  • 3 grams equal to 1 clove Garlic
  • 20g extra virgin olive oil
  • 4g Salt

ENERGY VALUES

  • Energy value and features for 4 people: kcal 1067 – Carbohydrates: 117.24g – Protein 45.54g – Lipids: 46.44 – Tot Fiber. 7.93g – Tryptophan: 474mg
  • Energy value and characteristics for 1 person: kcal 266.75 – Carbohydrates: 29.31g – Protein 11,385g – Lipids: 11.61g – Tot fiber. 1.98 – Tryptophan: 118.5 mg
  • Ideal as: First dish

PREPARATION

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pasta-bolle

Cut the tuna into cubes and store it at cool temperature. Chop the capers, olives, and separately, garlic.

In a pot, soak the spaghetti in plenty of boiling salted water.
Turn off the heat immediately and leave the spaghetti in dipping for about two minutes.
Drain and cool in cold water. Cut them into pieces. Store greed with oil and cover.
Heat the wok pot or possibly a pot capable and non-stick with a few tablespoons of oil.
Over low heat, add the mince and tuna cubes; cook for a few seconds.
Combine the spaghetti, soak with a little water and stir.
Salt to taste.
Serve with a few hand-chopped parsley leaves.